Tuesday, June 1, 2010

Check Out Mauviel-Cuprinox Extra-Thick 2-1/2 mm 10-1/2-Inch Round Frying Pan for $197.94

Mauviel-Cuprinox Extra-Thick 2-1/2 mm 10-1/2-Inch Round Frying Pan Review



From Mrs. CyberDad:

This item was a gift during the winter holiday season, so this review covers several months of use, on a gas stove in a home kitchen.

First, this is a heavy skillet, so don't expect to do any light-hearted tossing of ingredients. Heat control, as expected in copper, is excellent. If you are browning onions, for example, you can shut down the heat precisely when you want them to stop browning. There is no "retained heat" to continue the cooking process.

Second, this is not a skillet for the dishwasher. However, it cools so quickly after cooking that it can be hand-washed almost immediately. (The handle retains heat longer than the pan--and you will need to use a potholder.) A quick swish with a sponge and soapy water, rinsing and towel-drying, and the pan is ready to use again. Because of the quick cool-down time, there is very little trouble with burned-on food.

Third, I haven't bothered to polish this pan, and I've enjoyed the brown coloration as it ages. I expect I'll polish it if/when something needs to be scrubbed off, just as I do with my other cookware.

This is a nice addition to a family kitchen, in the size I happen to use most often.



Mauviel-Cuprinox Extra-Thick 2-1/2 mm 10-1/2-Inch Round Frying Pan Feature


  • 10.2-inch frying pan with sloped sides for high-heat frying
  • Extra-thick 2.5 mm copper exterior heats quickly and evenly
  • Non-reactive stainless interior lining holds up to heavy use and cleans easily
  • Durable cast-iron handle with stainless rivets
  • Hand washing recommended; limited lifetime warranty



Mauviel-Cuprinox Extra-Thick 2-1/2 mm 10-1/2-Inch Round Frying Pan Overview


Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products. Professional cooks can attest that copper cookware is an essential part of every cookware collection as it is 2X more conductive than aluminum and 10X more conductive than stainless steel. This advantage makes copper the very best material for cooking, as it is unsurpassed in its ability to heat up evenly and rapidly and to cool down quickly, allowing for maximum control and great cooking results. CUPRINOX, a professional line that has a thicker gauge of copper for added strength, combines two efficient materials, a very thick 2.5 mm copper exterior, and very thin layer of stainless steel on the interior. The copper exterior makes up 90% of the sandwiched material and provides for perfect conductivity. The stainless steel lining is easy to clean and very durable. CUPRINOX products have straight sides and have handles that are cast-iron and attached to the bodies with sturdy stainless steel rivets. CUPRINOX is resistant to high temperatures and scouring pads on the interior and comes with a limited lifetime warranty for household use only.


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Customer Reviews


Awesome Splurge - RMG - Orange County
Dropped the 0 on this pan and I am not disappointed at all. You really have to be into cooking to appreciate what it is (you know who you are) but once you get it and use it you are so happy you bought it.

I use this pan for lot's of things and the one thing in commmon is that everything turns out just great. Crank up the heat, instant respone. Turn down the heat, instant response. It's an amazing metal copper, and really the best for cooking. I wish I had the guts to buy all the pans I need from Mauviel but for now this is my one little indulgence. All of my All Clad is still secure in that it won't be replaced by this stuff anytime soon. But who knows, one day maybe.....






Excellent!!! - Jennifer Vandivort - Tucson, AZ
I purchased this to be used exclusively as an omlet pan. It is a bit heavy, but perfectly balanced. The copper conducts heat evenly up through the sides of the pan. Not only is it perfectly functional it is beautiful hanging on my pot rack. I chose this brand because I refuse to cook on tin or aluminum and this is stainless steel lined. PERFECT!!!! I am looking to add more Mauviel products to collection.




*** Product Information and Prices Stored: Jun 01, 2010 22:10:17

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Chicken Dinner Recipes

These chicken dinner recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken dinner recipes

>>Skillet Chicken Dinner

2 tb olive or salad oil

1 t salt

1/2 lb small red potatoes cut into 1 inch pieces

1/2 bn fresh spinach about 1/4 lb, coarsely sliced

1/2 ts black pepper

1/4 c pitted ripe olives each sliced in half

2 md onions sliced 1/2 inch thick

2 tb lemon juice

2 ts unbleached all purpose flour

3/4 ts dried rosemary leaves crushed

4 lg chicken thighs (about 1 1/2 pounds)

About 40 minutes before serving:

In a 10-inch skillet, over medium-high heat, heat the olive or salad oil until hot then add the onions and cook until golden brown. Remove the onions to a bowl and set aside. On a sheet of waxed paper, mix the flour, salt, dried rosemary, and pepper, blending well, then coat each of the chicken thighs. Still over medium high heat, cook the chicken in the remaining oil in the skillet, until golden brown on all sides. Add the potatoes, lemon juice, cooked onions and 1/4 cup of water to the chicken in the skillet.

Increase the heat to high and heat to boiling, then reduce the heat, cover, and simmer for 20 minutes or until the chicken and potatoes are fork tender and the juices run clear when the chicken is pierced with a knife. Skim off the fat from the liquid in the skillet. Stir in the spinach and olives, cooking until the spinach is just wilted.

>>Italian Chicken Dinner

1 chicken; broiler or fryer and frozen

1 c mushrooms; canned

1 jar meatless spaghetti sauce parmesan cheese; grated

1 sm cabbage; cut in wedges

2 tb tapioca; quick cooking

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place frozen chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with parmesan cheese.

That's it for today! If you want more chicken dinner recipes just check below:

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